There are many dishes that I enjoy within Japanese cuisine. But if you asked me what is my favorite, it’s Japanese curry. It’s just so delicious! It is a marriage of sweet and savory flavor in a rich curry sauce making it so exciting to eat. I was inspired to create multiple toppings from a popular curry restaurant in Japan. They had a wide range of toppings, which you can mix and match to add with your dish. I created 3 different options to get that same great experience at home! Together these toppings with the curry are not only delicious, but they’re all quite easy to make.
As I’ve mentioned before, I’ve created 3 different toppings to eat with your curry. Pan fried eggplant, potato korokke (Japanese potato croquette), and tofu katsu. Now I know what you’re thinking, EGGPLANT? Hey, don’t knock it until you’ve tried it. I, too, was quite skeptical at first, but it is actually quite delicious and goes great with the curry. It adds a touch of sweetness and a meatiness to the curry. Trust me on this, it’s DELICIOUS. It’s my favorite topping to eat with curry!
If eggplant really isn’t your thing, then there is Korokke (Japanese potato croquette). It has soft and fluffy potato on the inside, and covered in a perfect golden-brown crunchy coating. And if that’s still not your jam, I’ve also got tofu katsu. And if you know, katsu is the most common thing to eat with the curry. They are the perfect pairing! This is a marinated tofu which is also covered in a golden-brown crunchy coating! Whatever you decide to eat, they are all delicious and go great with the curry.
If you tried this recipe, let me know what you think of it in the comment section! And don’t forget to rate it. You can also share and tag me your recreations on Instagram @flouredframe. Happy cooking!
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Heat a tablespoon of oil in a large, deep pot (or dutch oven) over medium-high heat. When the oil is hot, add in the minced garlic, grated ginger, and diced onions. Sauteeing frequently until fragrant.
Add in the potatoes, carrots, and vegetable broth; let it come to a boil. Add curry blocks and stir until it has dissolved. Turn the heat down to medium-low and allow the curry to simmer and thicken, about 8 minutes.
Finally, mix in the applesauce, ketchup, soy sauce, worcestershire sauce, salt, and pepper. Let it cook for another 4 minutes. Turn off the heat, serve with rice, and add toppings! (See other recipe cards below)
Notes
Adding applesauce/grated apples brightens up the curry and adds a little bit of natural sweetness as well!
Now I know what you’re thinking, EGGPLANT? Hey, don’t knock it until you’ve tried it. I, too, was quite skeptical at first, but it is actually quite delicious and goes great with the curry. It adds a touch of sweetness and a meatiness to the curry. Trust me on this, it’s DELICIOUS. It’s my favorite topping to eat with curry!
Ingredients
Scale
2 medium-sized – Eggplant (I used Chinese eggplant)
Salt
1 tablespoon – vegetable oil
Equipment:
Sharp knife
Cutting board
Large skillet/cast iron (I used a cast iron)
Instructions
Clean and cut eggplant. First, cut the leafy part off and cut the eggplant in half lengthwise. Then cut it into quarters. Salt the flesh of the eggplant and set aside until the oil is ready.
Heat up oil in a large skillet or cast iron over medium-high heat. When the oil is ready, place the eggplant flesh side down, and cook until browned and has crispy edges for about 6-7 minutes. Flip and cook the skin side until browned. Repeat until all the eggplant is cooked. Place it on top of the curry and serve!
Notes
I prefer using a cast iron skillet when frying the eggplant because it browns it nicely and gives it a better flavor.
If eggplant really isn’t your thing, then there is Korokke (Japanese potato croquette). It has soft and fluffy potato on the inside, and covered in a perfect golden-brown crunchy coating.
Ingredients
Scale
Potato Base:
2 medium-sized – russet potatoes, cleaned
2–3 tablespoons – soy milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
Dredge:
¼ cup – soy milk
3 tablespoon – all-purpose flour
1/2 cup – panko bread crumbs
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
Oil for frying
Equipment:
Medium-sized pot
Strainer/colander
Rubber gloves (For washing dishes)
Fork or potato masher
Measuring spoons
Large ice cream scoop
2 medium-sized bowls
Large frying pan
Plate & paper towel/tea towel or cooling rack with a baking sheet underneath
Instructions
Bring a medium-sized pot filled with water to a boil. Add in potatoes (skin on) and boil for 10 minutes or until you can easily pierce a fork through it. Drain and set aside.
While the potatoes are still hot, use clean rubber dish gloves, gently peel off the skin.
Mash the potatoes until you get a smooth and chunky texture (Avoid mashing them like mashed potatoes). Mix in the garlic powder, onion powder, salt and pepper.
Add in soy milk 1 tablespoon at a time, depending on the texture of your potatoes you might not need to use all of the soy milk. Continue to add the milk until you are able to mold the potatoes and it can hold its shape. If at this point the potatoes are still hot, set it aside to cool down a bit. You want to work with it when it is warm, but not too hot.
Take a large ice scoop or you can use clean hands, and scoop the potato mixture.. Shape it into oval shapes by gently pressing it together. Set aside on a plate and repeat until all the potato mixture is finished.
Prepare two bowls. In one bowl, mix together soy milk and flour until you get a batter consistency. It should be a little bit thicker than a pancake batter. In the second bowl, mix together the panko bread crumbs, salt, pepper, garlic powder, and onion powder. Set aside until ready to use.
Take your shaped potato, and coat it in the flour batter first and then into the panko. Set aside and repeat for all potato balls.
Heat the oil in a large pot over medium heat. When the oil is ready, fry the coated potatoes until golden brown for about 5 minutes on each side. Set it over a plate with a paper towel or cooling rack to drain the excess oil. Add it to your curry plate and serve!
I’ve also got tofu katsu. And if you know, katsu is the most common thing to eat with the curry. They are the perfect pairing! This is a marinated tofu which is also covered in a golden-brown crunchy coating!
Ingredients
Scale
Tofu Marinade:
1/4 cup – soy sauce
1/4 cup – sake
1/4 cup – mirin
1 block tofu – pressed and drained.
Dredge:
3 tablespoon – flour
1/4 – soy milk
1/2 cup – panko bread crumbs
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
Equipment:
Tofu press (Use whatever you have to press the tofu)
Knife
Cutting board
Small mixing bowl
Large flat container with lid, like a Pyrex container (To hold the marinated tofu in)
Paper towel or tea towel
2 medium-size bowls
Large frying pan
Tongs
Plate & paper towel/tea towel or cooling rack with a baking sheet underneath
Instructions
Press and drain the tofu, about 30 minutes. Then cut the tofu into steaks, about ½-inch thick. You should get about 4-5 pieces.
In a small bowl, mix the soy sauce, sake and mirin. In a large flat container, place the tofu steaks and pour the marinade mixture over the tofu. Marinate for at least 1 hour (the longer the better).
Prepare two bowls. In one bowl, mix together soy milk and flour until you get a batter. It should be a little bit thicker than a pancake batter. In the second bowl, mix together the panko, salt, pepper, garlic powder, and onion powder. Set aside until ready to use.
When the tofu is done marinating. Pat each tofu steak dry with a clean paper towel/tea towel. Then, coat each piece in the batter first and then into the panko. Set aside and repeat for all.
Heat oil in a large pot over medium heat. When the oil is ready, fry the tofu steaks until golden brown for about 5 minutes on each side (Don’t forget to fry the sides as well!). Set it over a plate with a paper towel or cooling rack to drain the excess oil. Add it to your curry plate and serve!
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